Moist Banana, Raisin and Cinnamon Cake — No Added Sugar
A wholesome, naturally sweetened cake made with very ripe bananas, oat flour, and warming cinnamon. Packed with plump black raisins, it is a guilt-free treat that works beautifully for breakfast or an afternoon snack — no refined sugar needed.
🛒 Ingredients
14 servings
- 4 very ripe bananas (about 500 g / 17.5 oz)
- 4 large eggs
- 1/3 cup (80 ml) sunflower or coconut oil
- 2 teaspoons ground cinnamon
- 2 cups (200 g) oat flour (or blended rolled oats)
- 1½ cups (150 g) seedless black raisins
- Butter and ground cinnamon for greasing the pan
- 1 heaping tablespoon (11 g) baking powder
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease a round cake pan with butter and dust with ground cinnamon — this adds fragrance to the crust and makes unmoulding easier.
- 2
Peel the bananas and break them into chunks. Add them to a blender along with the eggs, oil, and cinnamon. Blend for 1–2 minutes until completely smooth.
- 3
Pour the blended mixture into a large bowl, add the oat flour, and fold together with a spatula. Use a fork to break up any lumps — avoid blending the flour directly to protect your blender motor.
- 4
Stir in 80 % of the raisins gently so they stay whole and are evenly distributed throughout the batter.
- 5
Add the baking powder and mix gently — do not beat vigorously, as this can deflate the batter.
- 6
Pour the batter into the prepared pan and scatter the remaining raisins over the top.
- 7
Bake for 35–45 minutes until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes before turning out.
💡 Chef's Tip
The riper the bananas (black-speckled skin), the sweeter and more fragrant your cake will be. Swap raisins for dried cranberries or chopped dried apricots for a fruity twist.
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